Put a frozen raw beef flank steak directly in the slow cooker with 5 other everyday things to get a masterpiece so mouthwatering your friends will be begging for more this holiday.

This 6-ingredient slow cooker beef is the kind of no-fuss, big-flavor dish that fits right into a busy holiday season. You start with a solid frozen raw beef flank steak, set it right into the slow cooker, add just five everyday pantry and fridge staples, and let time do the rest. It reminds me of the kind of pot roast my mother made on the farm, only easier—no browning, no fussing, just deep, savory beef with a rich, oniony gravy. It’s the sort of recipe you pull out when company’s coming, the roads are slick, and you want something comforting that makes the whole house smell like home.

Serve this tender shredded beef spooned over a pile of buttery mashed potatoes or egg noodles, with the rich onion gravy ladled on top. It’s also lovely with buttered corn, green beans, or a simple side salad. For a more casual gathering, tuck the beef into soft rolls with a slice of cheese for warm sandwiches, and set out a crock of pickles. Leftovers are wonderful rolled into tortillas or served over rice for an easy next-day supper.

Servings: 6

2 to 2 1/2 pounds frozen raw beef flank steak (solid, not thawed)

Place the solid frozen raw beef flank steak flat in the bottom of the slow cooker. It should be hard-frozen and sitting directly on the crock, just like a plain block of meat—no need to thaw or brown.

Sprinkle the dry onion soup mix evenly over the top of the frozen flank steak, covering as much of the surface as you can.

In a small bowl or measuring cup, whisk together the condensed cream of mushroom soup, beef broth, and Worcestershire sauce until fairly smooth. It doesn’t need to be perfect; just combine it well.

Pour the soup mixture evenly over the frozen beef in the slow cooker, letting it run down around the sides so the meat is mostly surrounded in sauce.

Dot the top with the pieces of butter, spacing them around so they melt and enrich the sauce as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the flank steak is very tender and easily pulls apart with two forks. Do not lift the lid during the first few hours; let the heat build and slowly thaw and cook the beef.

Once the beef is tender, use two forks to shred it right in the slow cooker, pulling it into bite-sized pieces and mixing it into the onion-mushroom gravy. Taste and add a pinch of salt or pepper if needed, depending on how salty your broth and soup mix are.

Turn the slow cooker to WARM and let the shredded beef sit in the gravy for 10 to 15 minutes before serving so it can soak up even more flavor. Serve hot with plenty of the rich sauce spooned over each portion.

If you like a little tang, stir 1 to 2 tablespoons of prepared horseradish or a splash of red wine vinegar into the gravy at the end of cooking. For a more peppery, Midwestern Sunday-supper feel, add 1 teaspoon of black pepper and 1 teaspoon of dried thyme along with the onion soup mix. You can also tuck 1 to 2 cups of thick-sliced onions or baby carrots around the frozen steak before pouring on the sauce; they’ll cook down into the gravy and make it more like a one-pot meal. If you prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the hot liquid after shredding the beef, and let it cook on HIGH for 10 to 15 minutes until slightly thickened. For a lighter version, you can use reduced-sodium broth and a low-sodium soup mix, then season at the end to taste. Leftovers freeze well; cool completely, pack in a freezer container with plenty of sauce, and reheat gently on the stove or in a slow cooker with a splash of broth.